This warming and brothy Japanese soup makes for a filling meal, thanks to a combination of beef meatballs, spinach, shitake mushrooms and ramen noodles all spiced with Asian flavours.

Place the beef, half the soy, the sesame oil, cornflour, 1 tsp caster sugar and the garlic in a large bowl. Mix well. Divide the mixture into 32 and roll each into a small ball. Place the stock, mirin, chilli oil and remaining soy and sugar in a large wok or pan and bring slowly to the boil. Add the meatballs and gently simmer for 5 mins. Add the mushrooms and noodles, return to the boil and simmer for 4 mins. Add the spinach and cook for a further 30 seconds or until just wilted. Serve the soup straight away, divide between bowls.

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